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Author Notes: I love a good one-dish meal because it is a busy cook’s romantic ideal: efficient, thoughtful and, when cooked properly, almost necessarily resulting in clean and simple flavors. Here, the recipe is exactly that -- an honest dinner, cooked simply, from only four ingredients that took up space in the refrigerator. The combination, however, of well-seasoned roast chicken, tender baby carrots, slightly wilted dandelion greens, and a squeeze of lemon juice shouts of spring’s arrival in a clear tenor to the tune of no dishes or leftovers. - CarolineWright

Serves 4

2tablespoons olive oil

Kosher salt and freshly ground black pepper

8 small bone-in, skin-on chicken thighs

2bunches dandelion greens, washed

2bunches baby carrots

1tablespoon lemon juice

Preheat oven to 450°. Heat oil in a large, heavy skillet over medium-high; season chicken with salt and pepper. Add chicken to pan skin-side down and cook until browned, about 5 minutes. While chicken cooks, trim stems of carrots and clean. Transfer chicken to a plate; add carrots to chicken fat in pan and place chicken, skin-side up, on carrots. Transfer skillet to oven. Roast chicken and carrots until chicken is cooked through and carrots are tender, about 12 minutes.

While chicken cooks, wash and trim dandelion greens. Transfer chicken to serving plates and toss greens with carrots and lemon juice in hot pan until wilted.

Drool-worthy recipe! I know there are a variety of greens that could be used in place of dandelion greens--I will probably use kale--but I am thinking of throwing in some potatoes and then steaming some broccoli on the side for family who cannot deal with the more bitter greens...thinking about spinach, though, too...hmmmmm...

I love all-in-one-skillet dishes! Also everything just looks more beautiful in a skillet. I wasn't a huge fan of the dandelion greens (bitter), but I could see trying again with other times of greens mentioned by users below.